4 Healthy Grilling Secrets

Simple ways to better your backyard bash

Who doesn't love a cookout? But the high temperatures, flames, and smoke involved with grilling can set the stage for the creation of carcinogens called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). These strategies help cut the cause for concern.

Smaller, thinner cuts cook faster, reducing the time spent near the flames. Keep food at least 6" from the heat source and turn frequently. A few light grill marks are fine, but don't go past that point. Avoid overcooking, and remove any charred bits before eating. (Serving steak? Get the right wine to pair it with.)

Use vinegar- or citrus-based marinades; mixes with a lot of sugar or honey lead to charring. Baste with barbecue sauce in the last few minutes of cooking, and reduce the heat, if necessary, to prevent sugar-containing rubs from burning. (Try this tasty grilled chicken thighs recipe.)